SAT
Fruity, slightly sweet, and refreshing, it was intended to be an aperitif, but turned out to be a French through-and-through pairing. Delicious. It is totally different from the regular Otter! The regular Otter had a strong impression of rice sweetness and aroma, so I thought it might not go well with dishes that smelled of fish, but the sparkling had a cloudy freshness that did not interfere with the taste of the food, truly a Champagne of Sake.
🥑Fried avocado & cheese
→ Creamy & the bubbles reset the oil.
The richness of the cheese is accompanied by the sweetness of nigori rice ◎
🐟Salmon, salmon roe, avocado tartar
→ Fat of salmon + saltiness of salmon roe + mildness of avocado
＝ Fruity aroma and light sweetness serve as a bridge.
🦪 Oyster gratin
→ Dairy products + sea flavor is a specialty of sparkling sake.
It should have been less angular and more enveloping than white wine.
Tomato pasta with horse mackerel
→ The acidity of the tomatoes and the bubbles are naturally linked.
Seafood tomatoes are actually a good match for sparkling sake.
🐑Oven-baked lamb with herbs and honey mustard
→ This is the most interesting part!
Lamb's peculiarity + herbs + honey sweetness
→ The sweet flavor of the nigori is what makes it work because it comes closer to the sauce side.
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